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Fermentation of yoghurt - Leave it out!.....of the fridge

  • 08-07-2015 1:00pm
    #1
    Cliona2012
    Registered Users Posts: 159 ✭✭


    Hi, when I leave yoghurt out of the fridge for a few days I notice it goes sour. Is this fermentation in action? What effect does this have on the nutritional composition of the yoghurt? Ie does this decrease the carbohydrate content, increase the protein content etc?


Comments

  • #2
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Cliona2012 wrote: »
    Hi, when I leave yoghurt out of the fridge for a few days I notice it goes sour. Is this fermentation in action? What effect does this have on the nutritional composition of the yoghurt? Ie does this decrease the carbohydrate content, increase the protein content etc?

    I'm no expert on fermentation but my understanding is that 'good' fermentation is anaerobic, ie without the presence of air. This produces the good bacteria that is safe to eat. Aerobic bacteria tends to be the type that makes you sick. (This is a generalisation and I'm sure there are exceptions)

    Also, forgetting about bacteria there's also the question of mould which on a gone off yoghurt is not likely to be the specialised types you find on fine cheese, it's more likely to make you sick.

    Yoghurt is one of the things that if stored properly in the fridge you don't need to stick so rigidly to use by dates as long as it passes the 'sniff test' but that's not a reason to deliberately wait for it to go off!


  • #3
    Cliona2012
    Registered Users Posts: 159 ✭✭Cliona2012


    thanks, would increased anaerobic bacteria decrease the carb content me wonders


  • #4
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Cliona2012 wrote: »
    thanks, would increased anaerobic bacteria decrease the carb content me wonders

    Sure, that's mainly what bacteria eat.

    You can perform longer ferments on yoghurt if you make your own (yoghurt makers are very cheap) which use up almost all the lactose (the main carb in milk).

    It's very bitter though (due to the lactic acid output of the bacteria) so I wouldn't expect it to taste all that pleasant.

    The SCD diet has a recipe for long fermented yoghurt here:

    http://www.breakingtheviciouscycle.info/legal/detail/homemade-yogurt/

    Though why are you afraid of the carbs in yoghurt? There's very little and unless you are lactose intolerant, they are good carbs.


  • #5
    Cliona2012
    Registered Users Posts: 159 ✭✭Cliona2012


    So it is possible to ferment store bought yoghurt further?


  • #6
    El_Dangeroso
    Users Awaiting Email Confirmation Posts: 5,620 ✭✭✭El_Dangeroso


    Cliona2012 wrote: »
    So it is possible to ferment store bought yoghurt further?

    Not sure, but it would be just as much work to ferment from scratch I would think.


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  • #7
    Triceratops Ballet
    Registered Users, Registered Users 2 Posts: 4,894 ✭✭✭Triceratops Ballet


    Cliona2012 wrote: »
    So it is possible to ferment store bought yoghurt further?

    The fermentation depends on the type of bacteria that the yoghurt was made with in the first place. Thermophilic bacteria need a sustained warm temp to multiply where as mesophilic bacteria will multiply at room temperature.

    I imagine most commercial yoghurts are thermophilic just in terms of the speed of the fermentation and the general texture of yoghurts I have seen.
    There is no way to know then if the bacteria acting on your yoghurt is the product of the cultures in the yoghurt of if it is cross contamination.

    If you're concerned about the carb content of your yoghurt, there really is next to nothing involved in making your own. I make my own using lactose free milk and a yoghurt maker I got on amazon for £20 it makes the most delicious yoghurt and you can leave it ferment for as long as you like.


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